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March 26, 2008

Chocolate Ice Cream with Caramel Crumbs and Sherry Strawberries

I have never made chocolate ice cream at home until yesterday. It is a dream. I used as basic the recepie from Pierre Hermé. I had the idea to add some crunchy caramel crumbs with almond and some hot sherry strawberries as garnish. Mmmm...creamy, smooth and tastes like heaven!

Chop chocolate. Whisk sugar with egg yolks, add milk and beat for 3 minutes.Stir over medium heat until it is 85°C and gets thick. Do not cook it!Pour it over chopped chocolate immediately. Mix well.Beat over icy water for 3-4 minutes.Prepare in an ice-cream maker according to directions.

Melt sugar, add butter and pour on a baking sheet, add almond on top and let it cool. Chop in a blender and add to the ice cream half time before it is ready.For the strawberries melt cane sugar, add berries, and sherry, let it cook.